-
1
To make the relish, first trim the artichoke stems.
-
2
With a sharp knife cut off the top third of the artichoke.
-
3
Pull off the outer leaves.
-
4
Cut off any tough green skin from the bottoms.
-
5
Rub the artichokes with lemon; set aside.
-
6
Heat a saucepan to a boil with the water, wine, ginger, curry and turmeric.
-
7
Allow to simmer about 2 minutes.
-
8
Add in the artichoke bottoms and simmer until tender, about 15 minutes.
-
9
Remove and allow to cool.
-
10
Scrape out the hairy chokes and cut the artichokes into 1/2 inch dice.
-
11
Return the liquid to a boil and add the soybeans.
-
12
Cook until tender, about 2 minutes; drain.
-
13
Transfer soybeans to a bowl and add the green onions, onion tomato and artichokes.
-
14
Refrigerate.
-
15
To make the ginger mayonnaise, combine all the ingredients in a small bowl; refrigerate.
-
16
Prepare the marinade.
-
17
Grate the ginger into a small strainer set over a bowl.
-
18
Extract as much juice as possible, about 2 tablespoons.
-
19
Now in a baking dish or other marinating pan whisk together the ginger juice, sake, mirin, soy sauce and miso paste.
-
20
Add the sea bass fillets and marinate in the refrigerator up to 2 hours, turning twice.
-
21
Preheat oven to 500F
-
22
Pat the fillets dry and season with salt and pepper.
-
23
In an ovenproof skillet, heat the oil over high heat.
-
24
Place fillets, skin side down and cook until well browned, about 2 minutes.
-
25
Turn then transfer to the oven.
-
26
Roast for 5 minutes, until just cooked through.
-
27
To serve, stir the lime juice into the relish and divide among 4 serving plates.
-
28
Set a fillet on top of each, then dollop with the ginger mayonnaise.
-
29
Garish with chives.
